Vegan Fall Veggie Pizza

  • Author:
  • Prep Time: 2 hours 15 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours
  • Yield: 2 1x
  • Category: Entree
  • Cuisine: Kosher / Vegan


  • For the dough:
  • 2 1/2 cups whole wheat pastry flour
  • 1 cup GO VEGGIE Vegan Mozzarella Shreds
  • 4oz dry yeast (1 envelope)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup warm water
  • 2 tbsp olive oil
  • Toppings:
  • 1 delicata squash, thoroughly washed and thinly sliced
  • 1/2 tsp salt, divided
  • 1/8 tsp pepper
  • 2 Portabella caps, sliced thick
  • 3 tsp extra virgin olive oil, divided
  • 1 tsp dry rosemary
  • 1 tsp dry thyme
  • 8oz GO VEGGIE Vegan Cheddar Shreds
  • 8oz kale, chopped ( about 10 cups)
  • 1 garlic clove, minced
  • 1/2 tsp chili powder
  • 1/2 pomegranate, seeded


  1. To prepare the dough, combine flour, Mozzarella Shreds, yeast, salt and sugar in a large bowl. Add warm water and olive oil and knead with your hands for 2-3 minutes. Place the dough in a well oiled bowl. Cover the bowl with a clean towel and let rise for 2 hours
  2. In the meantime, prepare the toppings. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Arrange the delicata squash slices in one layer, sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper and bake for 15 minutes or until fork tender. Set aside until ready to use
  3. Place the sliced Portabella caps in a large bowl. Add 2 teaspoons olive oil, rosemary and thyme and toss until the mushrooms are ell coated. Set aside until ready to use
  4. To prepare the pizza, preheat the oven to 400F. Divide the dough into two pieces
  5. Place one piece of dough on a large, well oiled piece of parchment paper and roll it into a thin circle (about 10-11 inches). Sprinkle half the Cheddar Shreds over the dough and top with half of the squash and Portabella slices. Repeat the process with the remaining piece of dough. Transfer the pizza into the oven and bake for 30 minutes
  6. While the pizza bakes, prepare the kale. Heat 1 teaspoon olive oil in a large, deep skillet. Add the kale, minced garlic, chili powder and 1/4 teaspoon salt and cook over medium high heat for 5 minutes, tossing frequently
  7. Right before serving, place half of the kale on the center of each pizza and top with pomegranate seeds. Serve warm